Salton SWH10 Instructions And Warranty page 11

BEEF FILLET
400g beef fillet
2 tbsp. food starch
300g turnips
3 tsp. oil
Pinch of salt and pepper
Optional: Sherry for taste
METHOD: Cut the beef fillet into manageable slices. Marinate for 15 minutes in 3 teaspoons
of soy sauce. Powder with food starch. Clean and wash the spring onion - cut them into 4cm
slanted pieces. Clean, wash and peel the turnips - cut them into 4-5cm long thin strips. Peel
ginger and cut it across into thin slices. Heat oil well in the wok, fry the meat for half a minute
and then on the tempura rack. Fry turnips and ginger, stirring constantly. Add the spring
onion and fry it for about 1 minute. Add the meat, (optional: add some sherry) and 1-2
teaspoons of soy sauce. Bring to the boil, mix everything together in the wok, including the
chicken stock, add salt and pepper to taste. Cut and sprinkle peanuts.
CHINESE MEAT BALLS
500g minced beef
250g cabbage
2 onions
1.5ml ginger
METHOD: Preheat the wok. Put meat, cabbage and onions through a mincer using a coarse
mincing grade, or place in a food processor. Combine ginger, salt and soy sauce and add to
meat mixture. Mix well. Shape into balls about 2.5 – 3 cm in diameter. Fry in oil until done,
browning well on all sides.
4-8 tsp. soy sauce
2 bundles of spring onions
20g ginger
120ml chicken stock
50g peanuts
5ml salt
15ml soy sauce
30ml cooking oil
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